Who Are You: William Briscoe

Nearly thirty years ago, I started as a dishwasher. Then, a short order cook in the same fast food steakhouse. The 80s found me in five-star restaurants, a dash of cooking school and 4,000 miles of travel.

Over the years, I’ve cooked in restaurants specialising in New Mexican, Italian, French, Californian, and even plain old American. I’ve worked with people of all nationalities, and all skill levels. I’ve trained in pastries, sauces, butcher, catering… I don’t think I’ve ever turned down a chance to learn about anything and everything to do with cooking.

You might’ve heard me talk about my environmentalist childhood before, and throughout all this learning, I never really left the forest that was my first classroom. There I learned to observe with each of my senses and to pay attention to how the smallest creatures influence the ecosystem. Now, I use that training to make the Bread Workshop the most sustainable business it can possibly be.

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